In a large pot or Dutch oven, heat oil over medium-high heat; brown chicken all over, 3 or 4 minutes. Stir in garlic, broth, vinegar, soy sauce and honey. Arrange chicken in a single layer in pot; top with potatoes, squash and chard.
Cover and simmer over medium heat until chicken is cooked through and vegetables are tender, about 15 minutes. Stir in sliced green onions.
Spoon chicken and vegetables into shallow bowls and spoon some of the cooking juices overtop.
Per serving: 305 calories, 27 g protein, 7 g fat (2 g saturated fat), 34 g carbohydrates, 6 g fibre, 107 mg cholesterol, 420 mg sodium